icing - bummer

Recipes for special diets or picky eaters (GFCF, SCD, yeast- or sugar-free, etc.)

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icing - bummer

Postby Hyacinth » Mon Aug 30, 2010 1:47 pm

I used to make decorating icing for cakes with Crisco shortening. After reading in the Body Ecology Diet and elsewhere how bad shortening and margarine are, I stopped. It's full of heavy metals.


I tried to make the same icing, but I used Spectrum Naturals Palm Oil Non-hydrogenated shortening instead. I mixed it with the confectioners' sugar, just like I did with the Crisco. It just didn't come out.

I searched the net and found that famous Swiss buttercream recipe. I wasn't sure if it would work if the butter was clarified. Well, it did and I got a lush, silky icing.

http://smittenkitchen.com/2008/07/proje ... ttercream/

Not so much of a bummer after all.

amanda NC
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Re: icing - bummer

Postby amanda NC » Thu Sep 30, 2010 7:23 pm

Ooooh! Thanks--I will use this. I have a similar one, but have never used the clarified butter. I am thrilled it works!
Amanda, mom of 3

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Re: icing - bummer

Postby ScrappyMommyof3 » Wed May 01, 2013 12:18 pm

I'm a cake decorator myself and tried that recipe. It was great for smooth icing and simple decorations but unfortunately it didn't hold for more complex decorations. I did have a student about a year ago who wasn't able to tolerate vegetable oil based shortenings (I teach cake decorating) and she substituted lard in her recipes instead of the Crisco with great success.
Mom of 3
Daughter 13, Learning disabled
Son 9, Non-Verbal ASD
Son 9, Neuro-Typical

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